Makes one gallon.
|3 lbs. Persimmons
||7 Pints Water
|2-1/4 lbs. Sugar
||2-1/2 tsp Acid Blend
|1/2 tsp Pectic Enzyme
||1 Campden, crush
|1 Pkg Wine Yeast
||1 tsp Yeast Nutrient
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
- Pick fully ripe persimmons, preferrably after first
- Wash and drain the persimmons. Cut in half and remove
seeds. Cut into chucks and using nylon straining bag crush,
mash and strain juice into primary fermenter. Keeping
all pulp in straining bag, tie top and place in primary.
- Stir in all other ingredients EXCEPT yeast. Cover primary.
- After 24 hrs., add yeast . Cover primary.
- Stir daily, check hydrometer reading (S.G.) and press
pulp lightly to aid extraction.
- When ferment reaches S.G. 1.040 (about 5 days) strain
juice from bag. Syphon off sediment into clean secondary.
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- To aid in clearing, syphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.
If a slightly sweetened wine is more to your taste, add
1/2 tsp. of stabilizer and 1/4 to 1/2 cups of dissolved
sugar at bottling.